Tag Archives: #scchefambassadors

The Wednesday New York Times included a fantastic article on a resurgence of rye, but failed to mention the restoration of Seashore Black Rye. The comments section was robust, and I weighed in accordingly: As a South Carolina Chef Ambassador, I’d … Continue reading →

Merry Christmas y’all; I’ve been away. As is so often the case with a new job, I’ve been down the rabbit hole working hard to build a world class team and culture. Many trials and tribulations, lots of fodder for … Continue reading →

I was saddened to learn of Verta Mae Grovenor’s passing over the weekend. I wrote this post a year ago recalling the time my wife and I got to meet her at a Southern Foodways event at McCrady’s. ﻿She was … Continue reading →

Everyone’s heard about the devastation wrought by Hurricane Hugo in 1989, some of us remember it. As Hermine Matthew bears down on the Lowcountry, I wanted to touch base since many of us in F&B come from off and may … Continue reading →

“If you’re really going to be creative, you’re going to have to have your shit together.” Chef Frank Lee Still learning from this man. As long as I’ve known him, Chef has always had this fantastic repertoire of aphorisms that … Continue reading →

Cuisine: a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Glenn Roberts talks about SC’s culinary history Here in the South Carolina Lowcountry, our very well documented cuisine … Continue reading →

“should be interesting to see how this picture progresses in the future…” sb In the daily miasma of operations, occasionally things get stuck in your head. This is from the first post by Sean Brock on his blog Ping Island … Continue reading →